Emergency Preparedness – Whole Wheat Angel Food Cake Recipe?
“If they don’t have bread, let them eat cake,” said Marie Antoinette. Surely she was speaking about whole wheat angel food (sponge) cake. It is something to really loose your head over. The only difference between angel food and sponge cakes is that the entire egg is used in the sponge cake. We’ve never had anyone not like this, let alone know that it was whole wheat. The flavor is THE BEST. Try me on this.
6 large eggs, separated ½ tsp. Vanilla 1 ½ cups sifted whole wheat flour
½ cup water ½ tsp. Lemmon extract ¼ tsp. salt
1 ½ cups raw or brown sugar ¼ tsp. Almond extract 1 tsp. Cream of tartar
In a small mixer bowl on high speed mix yolks, water, sugar, and flavorings for 5-7 minutes, until very thick and creamy. Sift flour and salt together twice and add gradually to mixture on low speed.
Beat egg whites and cream of tartar together in another bowl until stiff. Do not underbeat or allow whites to stand, but fold immediately into first mixture and pour into ungreased tube pan. Bake at 325-350 degrees for 60-70 minutes, or until top springs back when lightly touched. Invert pan and cool thoroughly before removing. Delicious served with fresh fruit, ice or whipped cream, or all three. The Wheat for Man cookbook, p. 97 recipe, is out of print. BETTER HANG ON TO THIS, or call your EP specialist.
SEE THE NEED AND THEN PROCEED, TO BE PREPARED.